Provided is a method for reducing the rupture and swelling of a coating even during a frying treatment in a meat-based fried food. A method for producing a modified starch, comprising: Using a pickle solution containing both hydroxypropyl-crosslinked phosphate starch as a modified starch and carrageenan as a thickener, allowing the pickle solution to be contained in animal meat, Even when subjected to a fly treatment, the rupture (puncture) or swelling (swelling) of the coating can be reduced. Figure 1

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